Not gonna lie, this is probably my favorite dessert I’ve made this year. I received two very positive reviews from my parents regarding this one – both raved about the texture and flavor. I’m so happy to finally be sharing this with you all – it took a little longer than anticipated to post because I had the wise idea to make this into a 3-layer cake… well that didn’t go as smoothly as I had planned. So unless you’re an experienced baker that has the patience to let these cool, skill to level each one evenly and chill before frosting – then you’re better off sticking to a single layer or a double, if you’re feeling adventurous!
This recipe also yields 12 cupcakes, just thought I should throw that out there. That’s how I originally tested this recipe out. But I’ve never posted a cake before so I thought I’d be a little more creative and go that route. Feel free to experiment with different flours or sugars. Let me know what combinations work for you!
Now, on to the greatest gluten-free, totally vegan, super moist (I hate that word!) – chocolate cake. Complete with a cheesecake frosting and cookie crumble, because everything tastes better with cookies crushed on top. Duh.
Gluten-Free Chocolate Cake + "Cheesecake" Frosting & Cookie Crumble
Yield 8 -9 servings
The most deliciously moist, chocolate cake is here! Totally gluten-free, made with rice flour and natural sugars. This is an absolute crowd pleaser!
- Chocolate Cake
- 1 cup White Rice Flour
- 1 cup Coconut Sugar
- 3/4 cup Almond Milk, tutorial here (any non-diary milk is fine)
- 1/3 cup Cacao Powder
- 1/4 cup Coconut Oil, melted
- 2 Aquafaba* “eggs" (6 tbsp chickpea liquid/brine, unwhipped)
- 2 tbsp Flax Meal, mixed with aquafaba
- 2 Gluten-free Chocolate Cookies, crushed on top (I used these)
- 2 tsp Apple Cider Vinegar
- 1 tsp Baking Soda
- Pinch of Salt
- "Cheesecake" Frosting
- 1 1/2 cups Raw Cashews, dried (soaked as needed)
- 8-9 tbsp Unsweetened Almond Milk, as needed to blend
- 3 tbsp Maple Syrup
- 2 tbsp Lemon Juice
- 1 tbsp Coconut Oil, melted
- In a small bowl combine your aquafaba* and flax meal to thicken, let sit for 5 minutes.
- Measure and pour your almond milk into a medium bowl and whisk in the apple cider vinegar, this will slowly begin to “curdle” and become a buttermilk-like liquid.
- In a large bowl combine all your dry ingredients, whisk till evenly combined.
- Preheat your oven to 325 degrees F.
- Add the wet ingredients (coconut oil, milk + acv, flax eggs) into the dry (flour, sugar, cacao, baking soda) and whisk until smooth.
- Pour your cake batter into a 9 in. or 9x9 pan. Lightly greased or lined with parchment paper to avoid sticking.
- Bake on the center rack for 30-40 minutes, test the center with a toothpick and if no batter sticks it’s fully baked. The sides should be pulling away from the pan as well.
- While the cake is baking, measure and blend all your frosting ingredients together until smooth. Soak the cashews overnight to help with blending. Scrape down the sides as needed. Transfer to an air-tight container and let chill in the fridge till needed.
- Remove the cake from the oven and let cool for at least 20-30 minutes to fully set.
- Transfer the pan to a drying rack to speed up the process.
- Flip your cake onto a plate or cake stand. Once completely cool, frost and top with crushed chocolate cookies on top, serve immediately.
- Store leftovers in an air-tight container, in the fridge for up to 4 days.
*Aquafaba is the water/brine from chickpeas in a can. You can also use the liquid from white beans.For a triple layer cake, triple the original recipes. This recipe above only yields one cake.I have not tested this recipe out with ingredients other than what I specifically listed - so I cannot give advice on other flours or sugars. Please test those substitutions at your own risk, I'm not responsible for failed attempts - please don't leave negative comments if you altered the recipe.
Cuisine Gluten-free, Vegan, Kid-Friendly, Allergen-Friendly